Butcher/Sausage Prep Cook-Little Rock

Responsibilities: Cutting, trimming, grinding, and portioning meats according to company standards. Preparing sausage mixtures, stuffing casings, and monitoring smokehouse operations for sausage production. Following recipes and batch sheets to ensure flavor, consistency, and yield accuracy. Labeling, rotating, and storing products to maintain freshness and food safety standards. Keeping knives, tools, equipment, and work areas sanitized and organized. Monitoring refrigeration and storage areas for proper temperature and cleanliness. Assisting in daily meat prep for restaurant operations. Collaborating with Pit Masters, kitchen staff, and management to meet production goals. Following all food safety and sanitation regulations. Performing additional prep or cleanup duties as assigned by management.

Requirements: High school diploma or GED. Reliable transportation. Basic knowledge of meat cutting or willingness to learn. Knife experience or aptitude to learn precise knife work. Ability to follow recipes, procedures, and safety protocols. Strong attention to detail and consistency. Ability to lift up to 50 lbs and stand for extended periods. Team-oriented attitude and strong communication skills.

Job Type: Full-time Benefits 401(k) Employee discount Health insurance Paid time off Paid training Schedule: Full-time hours with flexible scheduling based on production needs. Early morning shifts are required.